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Ingredients
| light whipping cream (fluid): 2 cups (divided) |
| eggs: 3 (yolks//lightly beaten) |
| semisweet baking chocolate squares: 1 lb (chopped) |
| light corn syrup: 1/2 cup |
| salted butter: 1/2 cup |
| powdered sugar (unsifted): 1/4 cup |
| vanilla extract: 1 tsp |
Chocolate Truffle Loaf
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
180 min -
Servings
16 serving(s)
Tags
- Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
- Mix 1/2 cup whipping cream with egg yolks.
- Set aside.
- Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
- Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
- Beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain& pour into prepared pan.
- Refrigerate overnight (my preference) or freeze 3 hours.
- Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
- Serve plain, with a wee dollop of whipped cream or with raspberry sauce.